Kale and white bean soup

As the weather turns, the desire for something warm and comforting to eat calls out for a hearty soup. My fresh farm produce box is always a source of inspiration and never lets me down. 

We are repeatedly told that we should eat a wide variety of colored vegetables. All the different colors are sources of different types of vitamins and minerals that our body needs so the more colors we eat the better it is. I love looking at the shopping options at the Tera Farm store to see what variety of colored vegetables I can buy. Since purple is one color that isn’t often seen in vegetables, I love buying the purple kale for the added color and nutritional boost. 

This quick and easy one-pot soup with its varied colors of white, purple, green, orange, and red is not only a feast for the eyes but also feels really warm and nourishing. Knowing that I am also getting the most nutritious food I could buy by getting freshly harvested organic produce is like the icing on the cake. 

Ingredients

1 can white beans

4-5 kale leaves, de-stemmed and chopped 

2 carrots, sliced

1 onion, chopped

2 cloves garlic, chopped

½ tsp turmeric

¼ tsp black pepper

1/4 tsp dill

1 ½ tomatoes, chopped

¾ tsp pumpkin spice

Salt to taste

 Method 

Saute onions till slightly golden. Add garlic and sauté for a minute or so.

Add turmeric, black pepper, dill and pumpkin spice and sauté for a bit. Sauteing the spices in oil helps them release their flavors. The addition of the pumpkin spice here adds a nice hint of sweetness to this stew. 

Then add kale, carrots and tomatoes and sauté a little. 

Add 1 ½ cups of water, beans and boil on low heat till vegetables are tender. Add salt to taste. Stir well. At this point you can see how thick or thin you like your soup and adjust the liquid in the pot accordingly.  

Toast and butter a slice of sourdough bread to go along with the soup and enjoy!!

-Neemun